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    You are in: Home / Recipes / Creamy Corn and Turkey Soup Recipe
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    Creamy Corn and Turkey Soup

    Creamy Corn and Turkey Soup. Photo by * Pamela *

    1/1 Photo of Creamy Corn and Turkey Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    CrystalB's Note:

    This could be THE best way to use up leftover turkey. Comfort food at its best - what could be better on a cold January day than a steaming bowl of creamy, delicious soup!! This recipe comes from the 2005 Kraft Kitchens Calendar.

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    Units: US | Metric


    1. 1
      Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
    2. 2
      Reduce heat to low.
    3. 3
      Add cream cheese and cook until melted, stirring constantly.
    4. 4
      Add corn, broth, milk, turkey and red pepper and mix well.
    5. 5
      Add spices to taste.
    6. 6
      Cook until soup is heated through, stirring occasionally.

    Ratings & Reviews:

    • on December 30, 2007


      I made this to use up some turkey leftovers. This was okay, however we usually like our soups a little thicker.

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    • on January 22, 2007


      This is the best soup ever! It's a great way to use up Turkey leftovers without feeling like you are eating Turkey leftovers, lol! I made this with Rescued Turkey Stock for the broth and Roasted Red Bell Peppers for teh peppers and left out the cayenne pepper. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2006


      This made for a wonderfully delicious soup, perfect for a cold autumn day. I made as posted using chicken breasts which I had poached in the microwave and shredded. We enjoyed this pot of soup with your Sour Cream & Chive Bread #120736. I plan on trying it with left over turkey the next time I make one. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Corn and Turkey Soup

    Serving Size: 1 (378 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.0
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 12.3 g
    Cholesterol 106.0 mg
    Sodium 821.0 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 1.3 g
    Sugars 4.0 g
    Protein 28.3 g

    The following items or measurements are not included:

    roasted red peppers

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